Even I jumped on the bandwagon, extolling the virtues of rapid preserving in a three-hour pickling recipe. Quick pickles are especially appealing, as they don't require any special canning equipment and the techniques can be used on everything from grapes to watermelon rinds. Because pickles are one of my favorite foods, I'm excited to try all the new ideas I've been reading about. What about you? Have you caught on to the pickling bug?

My friends call me "Molly Mormon" for all the canning we do (we're not Mormon, though, I have extraordinary respect for their principles when it comes to food preparedness).
Canning is so gratifying. DH wants to try pickled watermelon rinds right now. I'm a little skeptical about that one. I just want to get my kitchen back in order (can we say two months of remodel is getting very old) so I can take advantage of the wonderful summer fares being offered out there - more canned beans, canned corn, canned beets, pickled beets, canned carrots, canned peppers, homemade spaghetti sauce, I can go on an on - alas I need my kitchen back.
I want to try pickled eggs too, figure it will be a good way to preserve a bunch of our girls fresh eggs.